• 45g butter
  • 60g demerara sugar
  • 60g candied peel, chopped
  • 45g dried cranberries or sour cherries, roughly chopped
  • 45g soft dried figs, roughly chopped
  • 20g pistachio kernels, roughly chopped
  • 60g slivered blanched almonds
  • 15g plain flour
  • Pinch of salt
  • 1 Tbspn double cream
  • 200g dark chocolate, melted


  • Heat the oven to 180C. Line two baking trays with lightly greased parchment paper.
  • Melt the butter and sugar together in a pan over a medium heat until combined.
  • Put the fruit and nuts in a bowl, sift over the flour and toss together until the flour is evenly distributed.
  • Take the pan off the heat and stir in the salt and cream, then stir into the fruit and nuts.
  • Dollop rounded tspn of the mixture on to the baking trays and flatten out using another sheet of parchment paper over and a rolling pin – try to make them even round shape without holes.
  • Bake for about 10-12 minutes until golden brown all over – then leave to cool on the tray.
  • When cool – coat back with melted chocolate

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